BeckyC Recipe Reviews (Pg. 1) - Allrecipes.com (18504965)

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BeckyC

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Spicy Bean Salsa

Reviewed: May 6, 2012
Good and easy to make! Used a can of Rotel tomatoes w/chilis...We like spicy, so following this recipe was a little letdown as it was not so spicy to us - next time will add fresh diced jalepenos & some hot sauce before refrigerating.
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Sangria! Sangria!

Reviewed: May 6, 2012
I'm personally not a sangria fan, but this was very well liked by friends & family. Put it in a big beverage dispenser and made a frozen ice ring of OJ, wine and club soda w/ fresh fruit in it to keep it cold while in dispenser - looked very nice!
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Foolproof Rib Roast

Reviewed: Dec. 26, 2012
OH. MY. GOODNESS. This is an amazing recipe/method! Did this yesterday for my first prime rib Christmas dinner. Had two 6.5 lb bone-in rib roasts. Put in for an hour at 375. They both reached 130 after only 2 hours sitting in the oven after turning it off (you MUST have a meat thermometer to follow this cooking method!). If you have a well-insulated/new oven, it will not need to sit that long while it's off. Turned on at 375 for about 40 minutes = PERFECTION! Meat was about 145 when we sliced it. I did create a paste from fresh rosemary, garlic, salt, pepper, and EVOO and smeared it all over the roasts before putting in the oven. It gave the fatty side a nice crispness - next time will make more of a paste to get more crispiness since that is so yummy. Also added 2 c. beef broth with 1 packet onion soup mix to the pan during the 2nd roasting time which created a great Au Jus, but we didn't need it since the meat was so juicy and tender. Thank you for the great recipe and reviews - will definitely make again this way! UPDATED REVIEW: Christmas 2014. YES THE SIZE OF THE ROAST DOES MATTER! This year had a 10.5 lb roast - boned and tied (4 bones) - and followed this again only to have it take MUCH longer than it did with my two 6.5 lb roasts last time. First hour roast was fine - went in at 46 and after an hour was up to 60. 3 hours of resting it was only at 111 degrees, but had to eat soon so put oven on for second roast and took 1.5 hours to get to 140 degrees :(
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Andrea's Pasta Fagioli

Reviewed: Dec. 23, 2013
This was very good! Followed the recipe almost perfectly - except I did add some fresh baby spinach and a can of diced tomatoes. Also some hot sauce and added the ditalini right to the soup for the last 20 min. Only used half a pound - would be WAY too much if you add the whole pound. Hubby's Italian grandmother took her recipe to the grave with her so have been trying to come close - this did (come close - not perfect but will keep working on it). Putting this in my permanent recipe collection - thank you!!
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Beer Margaritas

Reviewed: May 6, 2012
this was a good alternative to a traditional margarita. Was waaay too sweet for my liking, so I added another beer, a splash more tequila and lots of ice and that did the trick.
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Slow Cooker Carnitas

Reviewed: May 6, 2012
Very tasty! Did as others suggested and actually tripled the spice mixture (since my roast was 8 3/4 lbs) and let it sit w/rub in fridge overnight. Did NOT need to cook for 10 hours - was probably done by 8 hours and next time will cook for 8 or less. Will definitely make again!
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Pad Thai

Reviewed: Sep. 20, 2014
We liked this very much and have made it twice in the last week. First time I followed the recipe perfectly - second time made some adjustments. I cooked the noodles per the package (boil water, turn off then add noodles for 8-10 min to soften). Perfect. I tripled the vinegar and fish sauce, and doubled the sugar. I also added 3 heaping spoonfuls of peanut butter and one spoonful of chili sauce to the sauce mixture. This made a world of difference with flavor and keeping the dish moist! Definitely a keeper - and will make it many more times - thanks for sharing!
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